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Recipes
Hot Sauce
By tulawdog
1. Chop peppers add to pressure cooker 2
- 12 oz fresh peppers - stems removed
- 1 1/4 cup apple cider vinegar or white
- 2 tsp table salt
Royal Pomodori and Tortellini Soup
By tulawdog
The onion wasn’t part of the original recipe but come on people, it’s me, Kay! The onion-o-holic
- Ingredients:
- 5 big tomatoes
- 1 small onion
- 2 garlic cloves
- 1 tbsp oil
- 1 tbsp basil oil
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 1/2 cup tomato broth
- 1 1/2 cup water
- 1 vegetable bouillon cube
- 2 14 oz cans pomodori tomatoes
- 1/2 cup tortellini
- pepper
- salt
- Garnish:
- 2 to max 3 tbsp oil
- handful fresh basil
Dry-Fried Long Beans (Szechuan Style)
By tulawdog
1. In a skillet or wok, add about 3 tbsp vegetable oil
- 200 - 200g to 250g long beans, cut approximately 2-inches lengths and DRIED on a towel
- 1 - 1 handful dried scallops, soaked for 10mins in water (I used baby scallops)
- 2 - 2 cloves garlic, minced
- 1 - 1 red chilli, sliced thinly
- 2 - 2 tbsp sambal* or chilli paste
- - Splash of kicap manis for colour (you can use dark soy sauce too ... use sparingly)
- - Salt to taste
- - Dash of sugar (optional)
Beef Sukiyaki Hot Pot
By tulawdog
1. In a 4 1/2 – 5 qt pot (preferably an enamaled cast iron, but use what you’ve got) warm pan over medium heat ...
- 1 T Beef Fat Trimmings
- 1 lb Beef Strip Loin or Rib Eye, sliced 1/8″ thick *see note 1 below
- 8-10 Shallots or 1/2 med. Sweet Onion
- 1/2 lb Napa Cabbage, sliced *see note 2 below
- 4 Green Onions or 1 Negi (Japanese Leek or Welsh Onion), sliced on angle in 2″ pieces
- 4 oz (@ 8 pieces) Shiitake Mushrooms, stems removed
- 7 oz (200g) Enoki Mushrooms, trimmed & separated
- 6 oz (about 1/2 package) Broiled Tofu, cut into 1/2″ sticks
- 7 oz Ito Konnyaku noodles, rinsed, strained & quartered (these can be hard to find, and have a texture many American palates aren’t used to. Don’t feel bad if you leave it out. There are Japanese hous
- 2 c Junmai Sake (or other amiable sake – no cooking sake please)
- 1/3 c Sugar
- 1/2 c Japanese Soy Sauce, better soy sauces really shine in this broth
- 1 c Arugula leaves, rinsed & in 3″ lengths - original recipe calls for 2 c Shungiku (a type of chrysanthemum leaf) but we have a ton of arugula growing & love it in this recipe
- shime- cooked short grain rice to eat with leftover broth
- optional- 1 egg for each person, beaten
Turkey Roast Dip
By tulawdog
Season with salt and pepper and set aside
- Sandwich:
- 3 Tbs butter softened
- 1 Tbs fresh thyme leaves, chopped
- 1 Tbs chopped fresh rosemary
- Kosher salt and freshly cracked black pepper
- 1 large onion, roughly chopped
- 1/2 cup chicken broth
- 3 Tbs Worcestershire sauce
- 1 (3-pound) bone in turkey breast
- 6 demi French Baguettes, sliced in half
- 3 Tbs butter softened
- 12 slices Gruyere or Swiss cheese
Skirt Steak with Mushrooms and Chipotle Aïoli
By tulawdog
Make aioli: Whisk all ingredients in small bowl to blend
- For aioli
- 1 * 1 cup mayonnaise
- 1/4 * 1/4 cup coarse-grained Dijon mustard
- 2 * 2 tablespoons white wine vinegar
- 1 * 1 tablespoon minced canned chipotle chilies
- For steak
- 1/2 * 1/2 cup dark beer
- 1/4 * 1/4 cup olive oil
- 2 * 2 tablespoons chopped garlic
- 2 * 2 tablespoons red wine vinegar
- 1 * 1 teaspoon Worcestershire sauce
- 3/4 * 3/4 teaspoon hot pepper sauce (such as Tabasco)
- 2 * 2 pounds skirt steak, trimmed of fat
- For salad
- 2 * 2 red onions, thinly sliced into rounds
- 2 * 2 tablespoons fresh lemon juice
- 3/4 * 3/4 teaspoon coarse salt
- 3 * 3 tablespoons butter
- 1 * 1 large shallot, sliced
- 3/4 * 3/4 pound assorted mushrooms (such as crimini and oyster), sliced
- 1/4 * 1/4 cup Sherry wine vinegar
- 1/4 * 1/4 cup olive oil
- 10 * 10 ounces mixed baby lettuces
Creamy Chicken and Rice Recipe
By tulawdog
Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add ¼ cup olive oil and 2 Tb...
- 1/4 cup olive oil
- 4 Tbsp unsalted butter, divided
- 1 med or 1/2 large onion, finely diced
- 2 large carrots, grated on the large grater or cut into matchsticks
- 1 1/2 lb. boneless, skinless chicken thighs, trimmed of fat and cut into 1" pieces
- 2 tsp salt (we used sea salt), divided
- 1/4 tsp black pepper, freshly ground
- 2 bay leaves
- 1 cup dry white wine such as Chardonnay
- 5 cups hot reduced sodium chicken broth
- 2 cups medium grain rice such as Jasmine rice (un-rinsed)
- 1 head garlic
- 1/3 cup fresh Italian parsley, finely chopped, plus more to serve
- 1/2 cup grated parmesan cheese, plus more to serve
grillades and grits
By tulawdog
Cut the top round into pieces about 2" square
- for the grillades:
- 2 pounds beef top round, 1/4" thick
- 1 cup all purpose flour
- salt and black pepper to taste
- 5 Tablespoons vegetable oil, plus more if necessary
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 1 jalapeno pepper, seeded and minced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 1/2 teaspoons Creole seasoning (such as Tony Cachere's)
- 2 cups beef stock
- 14 oz. crushed tomatoes or tomato puree
- 2 bay leaves
- dash of Worcestershire sauce, to taste
- pinch of cayenne pepper, to taste
- sliced green onion tops, for garnish
- for the cheese grits
- 1 cup old-fashioned grits
- 5 cups milk (any kind)
- salt and pepper to taste
- 1 1/2 cups grated cheese (cheddar, pepper jack, goat, or a combination)
- Tabasco sauce, to tast
Beef and Dark Beer Chili
By tulawdog
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes
- # 1 1/2 tablespoons ground cumin
- # 1 tablespoon ground coriander
- # 5 pounds ground chuck
- # 2 tablespoons canola oil
- # 2 1/2 pounds onions, coarsely chopped
- # 1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
- # 1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
- # 2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
- # 7 tablespoons chili powder
- # 2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
- # 2 28-ounce cans crushed tomatoes with added puree
- # 2 15-ounce cans kidney beans, drained
- # 1 12-ounce bottle dark beer (such as stout)
- # Sour cream
- # Chopped green onions
- # Coarsely grated extra-sharp cheddar cheese
Zuppa Toscana
By tulawdog
In a large soup pot, sauté together the ground sausage and paprika until the meat is browned
- 1 lb ground Italian sausage
- 1 teaspoon paprika
- 1 large white onion, diced
- 4 cloves garlic, pureed
- 10 cups chicken broth
- 1 pound (about 3 large) Russet potatoes, sliced into disks
- 1 cup heavy cream
- 1/4 of a bunch (about 3-4 cups) kale, torn into bite sized pieces
- Salt and pepper, to taste